By Grocery List Plus Editorial Staff | Published on June 14, 2026

Serves 4
460 cal · 5 min
Avocado and Lentil Salad
Recipe GLPRc6271ec9b9259a
A vibrant, nutrient-dense salad combining creamy avocado quarters with protein-rich cooked lentils, topped with toasted hazelnuts and fresh chives. The simple lemon and olive oil dressing with oregano brings bright, herbaceous flavors that complement the rich, buttery texture of the avocado perfectly. Ideal as a refreshing side dish or light main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 teaspoons fresh oregano, finely chopped
1/2 teaspoon sea salt
5 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 cups cooked lentils
1 to 2 ripe avocados, quartered
1/4 cup toasted hazelnuts, chopped
1/4 cup fresh chives, minced
Directions
In a small bowl, whisk together the fresh oregano, sea salt, extra virgin olive oil, and lemon juice to create a light vinaigrette. Taste and adjust seasoning as needed.
Place the cooked lentils in a large bowl and pour the dressing over them, gently tossing to coat evenly.
Arrange the avocado quarters on top of the dressed lentils, being careful not to break them.
Sprinkle the chopped toasted hazelnuts and minced chives over the salad.
Serve immediately while the avocado is still fresh and creamy.
Comments
The five-minute stated time is misleading—it assumes canned or pre-cooked lentils and ignores the work of halving an avocado, cracking hazelnuts if whole, and chopping chives; budget ten minutes realistically. Hazelnuts are the obstacle: you will not find them shelled at Food Lion, Harris Teeter, or ALDI in Charlotte, forcing a stop at Publix or Kroger's bulk section, which adds a real errand for a weeknight. Avocados and lentils are reliable, but the cost per serving climbs to around $2.50–3.00 once you account for hazelnuts and fresh herbs, making this a lunch rather than a cheap dinner filler. The salad does not keep well overnight; the avocado browns and the lentils absorb the dressing into a thick paste, so plan to serve it the same day.
Sign in or create a free account to add your review.